The peanut butter dipping sauce really makes these vegetarian spring rolls

Ingredients

• 8 Spring roll wrappers

For filling:

• Small bunch of Coriander
• Small bunch of Mint, Use the Leaves only
• ½ Cucumber, julienned (cut into thin matchstick slices)
• 1 Carrot, julienned
• 1/2 a small Sweet Red Pepper, julienned
• 100 g Tofu, or paneer, cut into long thick strips
• 1 tablespoon Soya Sauce
• 1 tablespoon corn Oi

For peanut dipping sauce:

• 1/4 cup Peanut Butter
• 1 teaspoon Soya Sauce
• 2 teaspoons of your favourite hot sauce
• 1 teaspoon Lemon juice

Preparation

1. Wash and clean coriander and mint leaves well. Pick the mint leaves off the stems; discard the stems. Roughly chop the coriander. Julienne all the veggies and the tofu or paneer.
2. Mix the tofu or paneer strips with soya sauce. Marinate for 10 to 15 minutes.
3. Once the tofu/paneer is marinated, in a small nonstick saucepan, heat a tablespoon of oil.
4. Add marinated tofu or paneer. Stir fry on a medium / high heat for 2 to 3 minutes until lightly browned. Take care not to break the strips. Remove from the heat and let it cool.

To assemble the rolls:

1. Work with one Spring roll wrapper at a time. Soften the Spring roll wrappers according to the instructions on the packet. Usually, the Spring roll wrapper needs to be dipped in warm water for about 20 to 25 seconds, then held up to drip for a few seconds You will want them soft but still firm and pliable.
2. Place the wet sheet on a damp/wet chopping board. If it is dry the Spring roll wrapper will stick to it.
3. Gently place few strips of carrots, red pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the centre of the wet Spring roll wrapper.
4. Place a few strips of stir-fried marinated tofu/paneer along with the veggies. (Do not over fill since it will be difficult to make rolls)
5. Now, the bring sides over to the centre over the filling. Next, starting from the bottom, bring up and start rolling to bring them to rolls.
6. Roll up the filled Spring roll wrapper to form a cylindrical roll; like a burrito. Seal the edges; the rice paper will instantly stick as it is moist. You want a fairly tight roll so that the vegetable fillings do not fall out.
7. Continue doing the same with rest of the Spring roll wrappers. (While you are working with each roll, cover the prepared rolls with a clean damp cloth).

To make the peanut dipping sauce:

1. In a small bowl, mix peanut butter, soya sauce, hot sauce and lemon juice.
2. Adjust the chilli sauce and lemon juice to suit your taste.
3. Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping.

Eat with your fingers, no utensils necessary !!

Based on a recipe at:

Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce by Archana’s Kitchen